White Mushroom Sauce
Prep: 15 minutes Cook: 30 minutes
By Mary McDougall
We like this over whole wheat or brown rice spaghetti. When our children were younger we ate pasta frequently and this was a nice change from the traditional red sauce.
- 2 packages dried mushrooms, sliced
- 1 pound fresh mushrooms, sliced
- 3 cups non-dairy milk
- 1 cup water
- 1 onion, chopped
- 1/2 tsp tarragon
- 1/2 tsp dill weed
- 1/2 tsp thyme
- 1/4 cup sherry or apple juice
- 1 tsp soy sauce
- 3 tbsp cornstarch or arrowroot
Soak dried mushrooms in warm water for 15 minutes. Squeeze out excess water and slice. Saute onion in 1/2 cup of the water for 5minutes. (If using fresh mushrooms, saute with the onions.) Add remaining ingredients, except for cornstarch or arrowroot. Bring to a boil over low heat, stirring often. Mix cornstarch or arrowroot in the remaining 1/2 cup water. Add to white sauce. Continue to cook and stir until thickened.